This recipe was modified to make it 0 points, but my Dad's original recipe, he makes a rue. He heats butter in the pan and adds flour. Browns it for a few minutes which thickens the soup. But it also adds points.

Thanks for this great website Gina!! I just made this for lunch with a few modifications. I didn't have bullion so I used chicken and beef broth. Instead of salt and pepper I used seasoning salt. It turned out really good. It was a little too peppery, so next time I make (yes, there will definitely make it again!) it I'll use less seasoning salt.

Thanks for the recipe! I used the broth too, added 1/2 tbs of sherry, a pinch of nutmeg and 1 tbs rosemary turned out great! It's nice to have a creamy soup once and awhile especially one with 0 points

Followed your zero recipe which is a hit with everyone who has tried it. The girls love that they can eat as much as they want and the boys ask for more please! Great if your watching your weight or your wallet! Thanx very much Gina!

I just came across your site the other day and have already made three things from it! Thank you for the great recipes! I loved this soup! I added some fat free sour cream to make it a touch more creamy...it turned out great!

LOve love love the soup. I added ground turkey for a little more substance! Love the additional ideas posted here! Some really great ideas! Planning to make the Butternut Squash and Zuchinni soup soon!

I was absolutely amazed at how creamy and rich tasting this soup turned out to be. I followed the reciped to a T, except that I pureed it in a regular blender, added salt and pepper and it tasted just like a chowder. I've tried other zero point recipes but this is the only one I can stomach. Will definitely make again. Thanks so much. Stumbled upon your site last night and so glad I found it!

I love this soup, but I've modified it just slightly: no salt or pepper at the start (the boullion adds enough salt), and add one or two tablespoons of lemon pepper seasoning (to taste - brightens it up) & dried parsley flakes after it's all been cooked & pureed and you're ready to serve. I also never use more than 4c water (gets too watery).

To anyone else who read the ingredients and thought "Where's the rest??" - Make the soup just as its posted, both my husband and I could NOT believe how amazingly creamy & flavourful it was!! Thanks again Gina :-) The original Weightwatcher 0 pt soups were Definately gettin old!!!

This was FANTASTIC! I had no idea what we were in for making this soup. My husband is not exactly a veggie kind of guy and although I love cauliflower I was hesitant to make it the main focus of dinner. I made no changes to the recipe except that I made a double batch (I was optimistic) so we could eat it all week. I used 4 cups of water for each head of cauliflower, so 8 in total. I didn't add anything to the recipe. It was so simple and so delicious and to me just tasted like a creamy chicken soup, just a hint of the cauliflower/cabbage taste... which we loved. My husband had FOUR bowls last night! I just had it for lunch and it was just as good day 2. Filling too. This is a great soup as is, and would also make a great base for almost any herbs/toppings/add-ins you could think of.

What about using frozen cauliflower? My mom,(being from Austria), always made rouxs to thicken and give more flavor to soups and sauces, even to green beans with dill...so yummy. Too bad it adds too many cals. So, the immersion blender is the next best thing. I have made the butternut squash and the creamy zucchini soups alot last winter, we just loved them. We also add crushed red pepper to the recipe...love it! Thanks for all the work you are putting into this site!

Gina, I actually roasted my cauliflower first but instead of using olive oil I lightly sprayed the cauliflower with my soy butter substitute in a large ziplock bag, added the garlic, and lemon then placed in the oven for 25 mins. Then after the cauliflower was roasted then I made the soup! It was WONDERFUL! Thank you for your website...it makes Weight Watchers so much easier and I am able to make family meals instead of seperate meals. Thanks again!

Made this tonight and it is so yummy! My husband needs heartier soups so I added a little light sour cream, reduced fat cheese and some turkey bacon to make it more like "loaded potato soup". It was our meal, so the little points I added to each serving was ok for us. Thanks so much!!

Gina, I LOVE your site! Thank you for doing it. You're wonderful! And so thin--the perfect inspiration. :) The points and info for this recipe came up as symbols. Is there any way to fix it? Thank you!

I've made many of the recipes on this site, but this was the first one that was dissapointing :( and I normally LOVE cauliflower soup! I had even used some homemade chicken stock instead of plain water to give it a flavor boost, but it was just so bland. Ended up tossing in a LOT of spices to give it some more flavor so it was edible. Maybe next time I'll try the rue option!

I cooked it just the way it is, so easy, and I am in love! Potato soup has always been a staple of mine growing up. This reminds me of it but way healthier. Think this will be added to the menu a lot during the winter.. in Texas. :) Thanks!

I love your site!! Thanks for the awesome recipes! I have a similar recipe although mine calls for sauted carrots, celery, onion and cauliflower for even more vegetables! I also use the Emerson blender and I can't believe I'm eating 0 or 1pt soup depending on if I sauté it's olive oil!

I made this soup with some modifications. I added chopped celery and carrots. I sauteed the veggies in olive oil first. Then, I added 4 cups of water and three chicken bouillon cubes. I also added basil, thyme, salt, and pepper. I cooked it at medium high heat until it started boiling. Then, I reduced the heat to medium low and let it simmer for an hour. I added some corn starch to thicken the soup a bit. I cooked it a little bit longer until all the veggies were soft. I did not puree the soup because I like soup a bit chunky.

My husband and I are in week 5 of the 5:2 Intermittent Fast lifestyle and I am so pleased to have found your website. For today's wellness day, we were able to have breakfast, Santa Fe Stuffed Peppers for Lunch -- delicious -- and some of this soup for supper and still end up well under the 500 calories. Thank you. Thank you.

I strained the cauliflower and onions and puréed them in a food processor, added them to a new pot and then added back in the water/broth they cooked in to ensure I got the right texture. I also added a tablespoon of Smart Balance butter. I thought the consistency was perfect - very thick and creamy without milk or flour. To bump up the flavor, I think I'll add celery and maybe a little carrot next time. Otherwise I think this recipe is about as easy, tasty and low cal as it gets!

This is so delicious and such a filling soup, thanks for the recipe!! I'm making it for the second time today and I roasted the cauliflower, onion and some garlic before adding it to the broth to simmer. It smells delicious!